Savoy cabbage stew with lamb like grandma used to make

Ingredients for 3 servings:

• 600 g lamb ribs
• 2 large potatoes
• 600 g savoy cabbage
• 2 cloves garlic
• 1 ½ tsp salt
• n. B. Pfeffer
• e.g. nutmeg
• 1 pinch(s) of sugar
• 1 ½ liters of water
• 1 tsp potato starch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

down-to-earth, simple home cooking

Have the butcher chop the lamb ribs into portions. Add warm water to the ribs and bring to a boil. The meat should be completely covered. Season with salt and add the peeled, whole garlic cloves. Simmer gently for about an hour. Peel the potatoes and cut into small cubes. Clean the savoy cabbage and cut into fine strips. When the meat is tender, remove it and fish out the garlic. Add the potato cubes to the broth and cook for 5 minutes. Then add the savoy cabbage strips, season with nutmeg, and simmer everything for about 15 minutes. Season to taste with salt, pepper, and sugar. Mix the potato starch with a little water to lightly thicken the stew. Bring to a boil briefly. Remove the meat from the bones, cut into cubes, and add to the stew. It tastes best reheated.